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Ingredients

• Juice of 2 lemons
• 2 large, ripe tomatoes, diced
• 3 garlic cloves, minced
• ½ teaspoon [3 mL] salt
• 2 teaspoons [10 mL] cider vinegar
• 2 large jalapeño chiles, minced (seeds and ribs removed for less piquancy)
• 2 tablespoons [30 mL] flat-leaf parsley, chopped
• 12 ounces [340 g] white fish fillets, coarsely chopped
• 2 tablespoons [30 mL] cilantro leaves and stems, chopped
• Grated zest of ½ orange
• ¼ teaspoon [1 mL] ground cinnamon
• 1 tablespoon [15 mL] lemon juice
• ½ onion, peeled and quartered
• 8 ounces [225 g] fine bulgur, rinsed thoroughly under cold water and squeezed of as much water as possible
• 1 egg
• 1 egg yolk
• Salt and black pepper to taste
• 1 tablespoon [15 mL] butter or olive oil
• 1 large onion, minced
• 3 tablespoons [45 mL] cilantro leaves and stems, minced
• ⅓ cup [80 mL] dried apricots, diced fine
• 2 tablespoons [30 mL] pitted dried dates, diced fine
• ¼ teaspoon [1 mL] white pepper
• Vegetable oil, for deep-frying
• Sprigs of cilantro, for garnish

Description

Chow